#1
#1 out of 195.65%
health3h ago
In L.A., vibrant winter salads taste like spring
- LA-based cooks are embracing bright winter-to-spring salads using citrus and fresh produce.
- The feature highlights a quinoa salad with naval orange, radishes and fennel as a centerpiece.
- Beet and fennel salads are highlighted for pairing roasted roots with herbs and walnuts.
- A roasted lamb and fennel dish is cited as a winter-to-spring bridge from Russ Parsons’ repertoire.
- The newsletter advises reading tips and following tasting notes for restaurant insights.
- August’s Charred Broccoli Salad combines citrus, feta and a warm roasting method.
- The piece references a Cambodian Pomelo Salad as a fresh, crunchy option.
- The Los Angeles Times positions these salads as a seasonal alternative to heavy winter fare.
- The article from Carolynn Carreño emphasizes the blend of winter and spring flavors in salads.
- The piece underscores citrus-driven brightness as a hallmark of LA winter-to-spring menus.
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